Warm oil in a pot, add peppers, onions, bbq spice, peri peri spice and curry powder. Fry till onions and peppers are soft.
Add carrots, tomatoes and greenbeans and mix well.
Simmer gently for 15 mins. Stir often. Add aromat or salt and vinegar and simmer for 5 mins more.
Spoon into jars and boil in a water bath for 10 mins and refridgerate once cool.
Relish will last a few months in the fridge.
Could also be served as is without canning but use within 1 week.

Chakalaka Eggs

Whisk 6 large eggs well with a splash of milk and salt and pepper.
Melt a tbsp of butter in a large pan or use olive oil. Gently scramble eggs till almost set. Stir in half a cup of chakalaka and serve on warm toast.

Aah Snip you are a star! I have been wanting a chakalaka recipe for ages. Thanks so much. I miss this fabulous relish. The French don't really like spicy, so chutneys, achar etc are not to be found. Wonderful to have this, thanks. I found a fab recipe for a chutney that is almost 100% Mrs Balls. I make it in huge quantities as a lot of my friends now love it.

Aah Snip you are a star! I have been wanting a chakalaka recipe for ages. Thanks so much. I miss this fabulous relish. The French don't really like spicy, so chutneys, achar etc are not to be found. Wonderful to have this, thanks. I found a fab recipe for a chutney that is almost 100% Mrs Balls. I make it in huge quantities as a lot of my friends now love it.

Only a pleasure :) You can make it with or without the vinegar. I like a bit of a tang, makes it taste a bit like veggie atchar and it last longer in the fridge.

__________________Odette "I used to jog but the ice cubes kept falling out of my glass."

Thanks guys :) Chakalaka is very traditional. I like adding it to eggs but we eat it as a side with meat and served with fresh bread in South Africa. It also nice mixed with cooked rice as a warm salad.

__________________Odette "I used to jog but the ice cubes kept falling out of my glass."

Snip's Chakalaka Eggs on ToastSnip 13Homemade Chakalaka
1/2 a cup of sunflower or light olive oil
1 large onion chopped
2 large red or green peppers (sweet peppers not chillies)
1 tsp bbq spice
1 tsp peri peri powder
1 tbsp of curry powder
6 large tomatoes grated or finely chopped
4 large carrots peeled and grated
1 cup of sliced greenbeans
1 tsp of aromat or sea salt
1/4 cup of white grape vinegar
Warm oil in a pot, add peppers, onions, bbq spice, peri peri spice and curry powder. Fry till onions and peppers are soft.
Add carrots, tomatoes and greenbeans and mix well.
Simmer gently for 15 mins. Stir often. Add aromat or salt and vinegar and simmer for 5 mins more.
Spoon into jars and boil in a water bath for 10 mins and refridgerate once cool.
Relish will last a few months in the fridge.
Could also be served as is without canning but use within 1 week.
Chakalaka Eggs
Whisk 6 large eggs well with a splash of milk and salt and pepper.
Melt a tbsp of butter in a large pan or use olive oil. Gently scramble eggs till almost set. Stir in half a cup of chakalaka and serve on warm toast.3 stars
1 reviews